JP6511576B1 - Meat aging method - Google Patents

Abstract

PROBLEM TO BE SOLVED: In recent years, a method of storing meat for a long time at a temperature which is neither refrigeration nor freezing and promoting ripening by it has attracted attention in recent years, but maintaining appropriate temperature at that time for a long time without unevenness Not easy. On the other hand, although snow ice frozen in the form of snow in which salt water such as seawater is melted is mainly used for cooling fresh fish, good results can not be obtained even if it is used for long-term storage as it is. SOLUTION: A method of low-temperature aging meat in a carcass state, a partial meat state or a meat state, which is a slurry ice from saline water in which an icing portion and a non-icing portion are mixed, and a meat vacuum-packed by a plastic sheet. Are placed in the container so that the depth of the slurry ice is 30 cm or less, and the container is stored in the refrigerator so that the temperature of the slurry ice is maintained at substantially -3.5 ° C to -1.5 ° C. store. [Selected figure] Figure 2

Description

  The present invention relates to a method for low temperature aging of meat (beef, pork, etc.).

  Foods that contain a large amount of protein have the property of being exposed to low temperature stress at low temperatures near freezing temperatures to degrade proteins and turn them into antifreeze substances. And, a ripening method utilizing the fact that this antifreeze substance is an amino acid or saccharide which becomes umami / sweet is known as ice temperature ripening (registered trademark).

  It is difficult to carry out with a general refrigerator because the temperature just before freezing is required to be strictly maintained near freezing temperature, and temperature control, air volume control, and gas concentration management can be controlled with high accuracy. Ice temperature equipment is often used.

On the other hand, recently, slurry ice or so-called slurry ice is mainly used in fresh fish cooling in the water industry.
This is a mixture of minute ice particles and a liquid to exhibit fluidity, and can be controlled to about several degrees below the freezing point by using, for example, salt water as the liquid and changing its concentration. When seawater is used, it is possible to easily obtain slurry ice of about 1 to 2 ° below the freezing point.

It has been common in the past to carry out fresh fish distribution with a few centimeters of crushed ice blocks packed in a styrofoam box and putting the fish into this box, but this method may damage the fish with ice. In addition, since the way of contact between ice and fish is not uniform, cooling may be uneven and freshness is often lost. But these drawbacks are swept away by the use of slurry ice.

Japanese Patent Application Laid-Open No. 11-046676

Taking ice temperature aging of meat as an example, although the above-mentioned ice temperature device can control temperature control, air volume control, gas concentration control, etc. with high accuracy, it is possible to cool air from one or more outlets. The mechanism that discharges the
Therefore, temperature non-uniformity occurs at places where cold air is directly applied and not directly, at positions near and far from the open / close door, and the like, which inevitably causes unevenness in the temperature of the meat. Therefore, it was necessary to take measures such as frequently changing the storage position of the meat and the orientation of the placement so that the ripening as designed is achieved.
That is, even if a dedicated ice-temperature device is used, a temperature difference occurs instantaneously on the front and back sides of the meat, and it is difficult to avoid such a situation, and it is extremely difficult to further improve the quality. there were.

Slurry ice, on the other hand, is easy to set the initial temperature of several degrees below freezing by using salt water, so it can be said that it is suitable for rapid cooling compared to normal ice, but the slurry state is maintained for a long time In general, a method is generally used in which the target meat (usually fresh fish) is placed in a container having a large number of small holes and the slurry ice is charged therein. Then, only the liquid is discharged from the small holes, and the ratio of frozen parts (ice filling rate) increases. Therefore, the latent heat (heat of fusion) can maintain a high cooling effect as compared to the liquid alone. However, the salinity concentration is necessarily lowered because of the process of discharging the high salinity liquid portion.
This is effective for the purpose of cooling for the purpose of rapidly lowering the temperature to about the ice temperature, but if the slurry ice has a freezing point raised by lowering the salt concentration, meat whose temperature is several degrees below the freezing point In the case of ripening, freezing is initiated at a temperature close to 0 ° C. even if the temperature is lowered by placing it in a refrigerator. When freezing starts, the temperature itself does not decrease until almost all is frozen. Therefore, when the temperature lower than that is "suitable temperature", meat ripening becomes extremely difficult.

From the above results, it is not intended to use slurry ice for cooling, but to use a container that discharges the liquid portion from the small holes when storing for a long time without fluctuating the temperature about a few degrees below freezing. It turned out to be undesirable to use
Then, next, the inventor uses a container without a drainage hole, and puts the meat vacuum-packed with a plastic sheet and slurry ice derived from salt water into the container, and puts the container and the container in the refrigerator. I tried to.

  The experiment consisted of two 200 kg stainless steel containers each containing 20 pieces of about 5 kg of pork loin, and 100 liters of slurry ice (approximately 80% ice filling rate) at -2 ° C. It carried out by the method of keeping in a refrigerator of about 10 days. At the time of storage, observation was also conducted in parallel to measure the ice filling rate of the slurry ice and measure the temperature of several places in the container. However, favorable results were not obtained.

Specifically, at the initial stage after meat input, the temperature of meat origin affects the ice filling rate of the slurry ice, and the ice filling rate of the slurry ice drops extremely rapidly. In addition, the temperature inside the container was high near the water surface and near the bottom (the difference in the range tested was about 3.5 ° C.). As a matter of course, the expected ripening was not fulfilled.
Therefore, we decided to operate the refrigerator's refrigerator and forcedly lower the temperature inside the refrigerator to promote new freezing and stir the slurry ice so that the temperature inside the container becomes homogeneous.

  And it turned out that meat would be put in a very ideal state if such work addition was made, and matured meat of stable quality could be obtained.

  However, the present inventors are not satisfied with this method which forced cooling, continuous or intermittent stirring operation is indispensable, and further research for establishing an ideal ripening method The experiment was repeated.

The research utilizes the characteristics of uniform and rapid cooling of the whole of the slurry ice to create a so-called supercooling state that does not freeze even in the temperature zone below the ordinary freezing point of meat, enabling quality improvement and stable production Verification and experiments were also conducted in parallel.

  The present inventor has finally achieved the method of the present invention as a result of earnest studies in view of the above points, and the feature of the present invention is that the meat is normally frozen in a carcass state, a partial meat state, or a flesh state It is a method of aging in a low temperature below the point, that is, in a simple supercooled state, which is a slurry ice derived from salt water containing frozen and non-freezed portions and meat vacuum-wrapped by a plastic sheet The container is placed in a container with a water depth of 30 cm or less, and the container is stored and stored in a refrigerator so that the slurry ice temperature is substantially maintained at -3.5 ° C to -1.5 ° C.

  That is, according to the present invention, when the meat to be aged at a low temperature below the freezing point is usually stored in a refrigerator for long-term storage, the temperature will be changed immediately by exposure to cold air and exposure to the outside air, whereby appropriate ripening is achieved. It is intended to prevent the situation from becoming difficult and to realize the quality that can not be achieved by the conventional manufacturing method.

  Therefore, in the method of the present invention, the meat is not directly stored in the refrigerator as it is, but first the meat is vacuum-packed, then the meat is vacuum-packed in the container and then cryogenically cooled (below the ordinary freezing point of the meat). It is essential to put in the slurry ice of the low temperature), to make the water depth of the slurry ice to 30 cm or less, and to put the whole container in a refrigerator for storage and ripening. Ice has the property that it does not heat up as long as solid is maintained even if energy is absorbed from the outside, so it is ideal to maintain a constant temperature. The state that does not freeze even if the temperature is below the freezing point is called the supercooling state, and usually the whole is uniformly and rapidly cooled, and the temperature is lowered stepwise so that ice nuclei are not generated, While maintaining the steady state and creating this state, such dedicated equipment is not required in the present invention. Therefore, the temperature is higher than the limit temperature of the subcooling. And this is called "a simple supercooling state".

Slurry ice is initially in solid-liquid mixing, but has the property of separating into two phases with the passage of time, and solid (ice particles) separates in the upper layer and liquid in the lower layer. The mass per unit volume of liquid is + 4 ° C. for fresh water and almost that temperature for salt water, so the liquid part that is several degrees below freezing is separated by heat energy and heated up to +4 It will decrease in volume (increase in terms of mass per unit volume) until it reaches ° C. That is, it settles as the temperature rises. This means that convection does not occur (or hardly occurs) in the container.

  In the present invention, the depth of the slurry ice is limited to "30 cm or less". This numerical value does not indicate the water depth when only the slurry ice is put in the container, but indicates the water depth after the meat has been fed and raised. Thus, the volume of slurry ice injected into the container is the amount reduced by the amount of meat input.

In the slurry ice, the meat does not partially protrude from the surface of the water and does not sink to the bottom of the water. This is a phenomenon derived from the characteristic (tackiness) of slurry ice which is intended to surround an object at the same temperature or lower than that temperature. (The inner wall of the container tends to be heated by the outside air, and the slurry ice does not show its adhesiveness, and it is difficult for the slurry ice to be attached to the inner wall)
Slurry ice also has the property of separating into two phases of solid and liquid when placed, but the larger the height between the surface and the bottom, the earlier it separates. Once separated, the solid portion is kept at a constant temperature by latent heat, but the liquid portion is easily heated, and the mass per unit volume increases (until it reaches + 4 ° C.). Therefore, the temperature at the bottom of the container will rise.

That is, for example, when the depth of the slurry ice is 30 cm, the height of the slurry ice above the meat, the height of the meat itself, and the height of the slurry ice above the meat is 30 cm. Become. The height of meat varies, but is usually about 15 to 20 cm, so the total value of the heights of slurry ice present on the upper and lower sides of the meat is about 10 to 15 cm.
And if the water depth of the slurry ice is 30 cm or less and the meat input amount is 35% or less, the slurry ice surrounding the meat does not easily cause phase separation, and in the case of water depth exceeding 50 cm, It has been found that phase separation occurs at an early stage.

By the way, although aging meat for a while for a while is practiced since it is old in the case of livestock meat, the method of the present invention is not necessarily a substitute for this traditional method, and it is a traditional method It may be performed on meat that has passed through various methods.
That is, there may be a method in which the traditional ripening method is performed first as preripening and then the method of the present invention is performed. The details of "pre-aging" in that case are not limited in the present invention.
For example, as a general example, the case where imported meat is a carcass of domestic pork is mentioned. In this case, the meat freezing temperature is about -1.6 ° C, but prior to storage at this temperature, it is effective to store it in a refrigerator with an average humidity of 80% and an average temperature of -0.6 ° C for about one week in the carcass state. It is This is an example of "pre-aging". Of course, the present invention does not exclude any pre-aging, and does not exclude the method of applying the method of the present invention to the meat which has been disassembled.

The cold air discharged from the refrigerator first cools the vessel and then cools the slurry ice. And since slurry ice is fluid, it will cool the whole meat uniformly. Further, since the cooling is performed by interposing the container and the slurry ice, it is difficult to generate rapid temperature fluctuation, cooling unevenness and the like, and it can be said that it is a truly ideal method suitable for the purpose of meat ripening.
In the present invention, the refrigerator itself is intended to maintain the temperature of the meat, and the container including the slurry ice stored therein is already maintained at the set temperature at the stage of storage in the refrigerator. Therefore, if the refrigerator according to the present invention can completely disconnect the heat from the outside world, theoretically, the operation of the cooler is unnecessary.
And since the temperature does not rise even if it receives external energy until the frozen part of the slurry ice liquefies, the long-term temperature is maintained and the aging does not occur even in the experiment even if the cooling device of the refrigerator is operated It was not uncommon to complete the Therefore, in the case of the present invention, in the case of the present invention, it is essential to have the function of being thermally isolated from the outside, but it is not essential to have the function of forced cooling.

The term "meat" as used in the present specification includes not only livestock meat such as cows, pigs and sheep, but also poultry meat such as chicken, quail and salmon. The present invention is also directed to the ripening of carcasses, partial meats and meat in meat, and is directed to unheated and uncooked meat.
The distribution mode of meat is roughly divided into carcass, carcass, partial meat and meat, but the carcass (body of slaughtered and slaughtered animals) is evacuated by vacuum packaging (described later). In many cases it is difficult to do completely, and when it has internal organs, raw hides, hair, feathers, etc., it becomes more difficult to exhale, so it is excluded in the present invention.
In addition, in the case of poultry meat, it is basically “inside-out” (meat from which a part corresponding to livestock byproducts such as viscera and raw hides has been removed) which matures for a long period of time. Partial meat "(a meat that has been cut further by carcasses and removal of unnecessary fat and bones etc.) is suitable, but if sterilization and other sanitation treatments are perfect, it will be matured even if it is" carcass "" meat " Is included in the subject of the meat in the present invention as it is possible.

Low temperature aging (ice temperature aging) refers to an aging method that utilizes the property of meat to convert into amino acids and sugars that become protein and sweetish at a low temperature near the freezing temperature as described above. The freezing temperature is slightly different depending on the type of meat, the site and the form, so the temperature is not particularly limited, but it is essential for low temperature aging to keep the temperature from 0 ° C. to just before freezing temperature. The temperature range from "0 ° C. to just before freezing temperature" varies depending on the species and site of meat.
For example, in the case of common partial meat of pork shoulder loin, since the freezing temperature is -1.6 ° C, it should not deviate from the temperature range of 0 ° C to -1.5 ° C, preferably -1 ° C to -1. It is desirable that the temperature be within the temperature range of 5 ° C.

However, in the present invention, low temperature aging is carried out at a temperature zone lower than the conventional low temperature aging, that is, below the freezing point of meat, to produce a high quality aged product which could not be achieved by the conventional method. Continuing with pork shoulder loin as an example, the normal freezing point of pork shoulder loin is -1.6 ° C, but as a result of repeated verification in the present invention using slurry ice, even low temperatures of around -3.5 ° C or so It confirmed that a simple supercooling state could be maintained without freezing. When the temperature is lower than -3.5 ° C, the supercooling state can not be maintained in the present invention and effective aging can not be achieved, so the lower limit temperature is set to -3.5 ° C.

  This temperature is somewhat different for meat other than pork shoulder loin as described above. Therefore, the temperature of the slurry ice, which is set to bring meat to an appropriate temperature, is substantially -1.5 ° C to -3.5 ° C. The substantial temperature of the slurry ice is defined as the average value of the interface temperatures of the separated phases when the solid-liquid two phases are separated.

Furthermore, there is also a theory that the taste is preferable in a low temperature (ice temperature) environment, in addition to proteins such as fat and bone. Although the authenticity is unknown, for example, there is an experimental report that a decrease in the melting point of fat and suppression of the generation of free fatty acids were observed in the subcutaneous fat portion of pork that has been subjected to ice-temperature aging. It has been suggested that when eating pork, a smoother texture may be obtained. "
Therefore, the expression maintaining the freezing temperature means only maintaining the freezing temperature of the protein and does not mean that fat and bone also freeze at the freezing temperature of the protein.

Also, maintaining at -1.5 ° C to -3.5 ° C means that there are appropriate temperatures and acceptable temperature ranges depending on the type and part of meat, and these are -1.5 ° C to -3. It means that it is between 5 ° C.
For example, the freezing point of beef shoulder loin is generally -1.7 ° C, and -1.3 ° C for chicken thigh meat. And it is preferable to set the optimal temperature at the time of ripening these to -3.0 degreeC in beef shoulder loin and -2.0 degreeC in chicken thigh meat.

In addition, slurry ice of the temperature of "-3.0 degreeC" or "-2.0 degreeC" is manufactured by adjusting the salinity concentration of salt water fundamentally.
Slurry ice is a substance having a property in which fine ice particles and a liquid are mixed to exhibit fluidity, and usually uses salt water (in which seawater is often used) as a raw material.
When the water is cooled, the liquid turns into a solid, but when the water is cooled while stirring, the ice does not clump and becomes micronized, like oyster ice that has begun to melt, and the liquid ( It will be in the state of existing in the non-icing part). This is slurry ice. When salt water (such as seawater) is used instead of water, the freezing point is lowered to 0 ° C. or less. In theory, the freezing temperature (freezing point) of a saturated saline solution (25% salt concentration) is -22 ° C. And the freezing temperature of meat is never lower than that. Therefore, it is possible to produce slurry ice of a temperature suitable for each type and form of meat only by adjusting the concentration.

  Meat is vacuum-packed and put into a container, and this vacuum-packing technology itself is conventionally applied to beef and pork partial meats, and a well-established technology regarding the type and packaging method of the material plastic. It is. Also in the present invention, an appropriate measure may be adopted from among these, and the present invention is not particularly limited. The purpose of vacuum-packing meat is to eliminate oxygen in the package by exhaling air and to suppress deterioration due to microbes, but in the present invention, if air is scattered in the meat, the air is a heat insulating layer. And prevent effective cooling, and also because it is in a state of soaking meat in slurry ice, so the salt content of slurry ice will be transferred to meat if it is touched directly, so it is prevented To reduce the risk of quality deterioration during transportation, etc.

  The container is a container for storing meat to be matured with slurry ice. Basically, the slurry ice contained here is of a salinity calculated to keep the co-fed meat at its freezing temperature. As in the case of a container used for general fresh fish cooling, if it is a method of providing a drainage hole and adding new slurry ice while draining salt water that has become molten, the salt concentration will drop. In the present invention, it is based that neither drainage nor supplementation is performed.

  The container containing the slurry ice and the meat is placed in a refrigerator to maintain the temperature for ripening (near the freezing temperature of the meat). Basically, temperature maintenance is performed by operating a chiller whose temperature has been set and stopping operation and waiting for temperature rise when the temperature drops below the set temperature, but operation may not be necessary. Conversely, if the temperature is lower than the preset temperature, as in cold regions, it is necessary to raise the temperature by the heater, and in that case, to control the operation of the heater so as not to exceed the preset temperature. Therefore, in that case, the refrigerator has a heater as well as a cooler.

  In addition, as described above, the slurry ice has the property that the temperature does not change until the frozen part disappears even if it absorbs energy (latent heat, heat of fusion), and the frozen part If it is a management method of always measuring how much it is (ice filling rate) and making ice if it becomes lower than the set value, reliable temperature maintenance can be achieved in case it is prepared. However, such management itself or equipment installation for performing such management is not an essential requirement of the present invention.

The period of storage and storage varies depending on the type, location, shape, size, etc. of the meat, and is not particularly limited. Generally, in the case of pork (partial meat from which bones and overlying fat have been removed), ripening is completed in about two weeks. (Although the aging process of storing in carcass state for about one week before applying the aging process of the present invention has been often used until now, this pre-aging is not considered to be the aging step in the present invention method. , Time spent in pre-aging is not counted as aging time in the method of the present invention)
In addition, in the case of poultry (chicken and minced meat), a "hot water pick-up" step of dipping in hot water at about 60 ° C as a pre-treatment step to remove feathers, or "hair burning" treating the remaining feathers with a burner Slurry ice is also commonly used to effectively cool the heated chicken after these steps, although "cooling" is performed here. It is not "aging" in the present invention.

  The method of maturing meat according to the present invention is a method of maturing meat at a low temperature in a carcass state, a partial meat state, or a meat state, wherein slurry ice from salt water derived from a mixture of frozen parts and non-freeze parts, plastic sheet The vacuum-packed meat is placed in a container so that the depth of slurry ice is 30 cm or less, and the temperature of slurry ice is maintained at substantially -1.5 ° C to -3.5 ° C. It is characterized by storing and storing the container in a refrigerator, which is an extremely advanced invention having the effects as described below.

(1) The temperature of the meat does not change suddenly because it is stored in a state of being immersed in slurry ice.
(2) Since the water depth of the slurry ice is set to 30 cm or less, it is difficult to separate two phases into solid and liquid, and it is easy to maintain a constant temperature.
(3) The temperature about several degrees below the freezing point can be freely controlled by adjusting the salinity concentration.
(4) Since the container is stored in the refrigerator, the running cost can be suppressed and the change in the outside temperature hardly affects the operation.
(5) It is possible to obtain a high quality aged product which is not found in the conventional production method.

It is a flowchart which shows roughly an example of this invention method. It is an end elevation showing roughly an example of a container used for a method of the present invention. It is a front view which shows roughly the inside of an example of the refrigerator used for this invention method.

Hereinafter, the method of the present invention will be described using an example of producing shoulder roasted meat in the following process using domestic pork as a material.
FIG. 1 shows an outline of aging of meat according to the present invention, which is divided into two by cutting along the spine a carcass from which a head, a skin, a viscera etc. are removed. A preliminary aging step A, which is stored for a while under low temperature, and then a subdivision step B for removing bones and excess fats from carcasses to separate them, a book for performing ice temperature aging on partial meats obtained by the subdivision step B The invention is constituted in the ripening step C.

  In this example, the pre-ripening step A is stored in a refrigerator with an average humidity of 80% and an average temperature of −0.6 ° C. for about one week, but if the temperature is higher than this, storage is performed for a longer period In some cases. Also, as in the case of imported meat, in the case where it takes time to slaughter after being slaughtered, pre-aging is often not necessary, and in such a case, this step A is unnecessary.

  In the subdivision step B, the partial meat is made mainly by removing bones while cutting away the unnecessary fat part in this example, but some bones may be left depending on the part, so this example It is not limited to Furthermore, the meat may be cut not as a partial meat but may be a "meat" that can be directly cooked.

  FIG. 2 illustrates the outline of the ripening step C of the present invention, and shows a state in which the partial meat 2 and the slurry ice 3 are charged into the container 1. Aging is basically achieved only by maintaining the state of the figure for a long time. Partial meat 2 in this example is domestically produced pork shoulder loin, which has been subjected to fat removal and deboning treatment on carcasses which have been pre-aged for about a week in a refrigerator with an average of -0.6 ° C. Vacuum-packed by 4.

Immediately after the partial meat 2 and the slurry ice 3 are charged into the container 1, the frozen portion and the liquid portion constituting the slurry ice 3 are completely mixed, but eventually separate into the solid-liquid two phase. However, in the case of the container used in the present invention, phase separation does not easily occur because the depth of the slurry ice is not large. Although the amount of partial meat 2 to be fed is not particularly limited, a sufficient amount of slurry to surround partial meat if partial meat 2 having a certain amount or more of the amount of slurry ice is charged It is preferable to design so that the amount of partial meat 2 in the total of partial meat 2 and slurry ice 3 is 35% by weight or less because there is a possibility that the thickness of ice can not be secured and sufficient aging can not be achieved.
Thus, the meat (in this example, the partial meat 2) will last for a long time with the entire surface being surrounded by the frozen portion of the slurry ice.

The plastic bag 4 is conventionally used for the purpose of suppressing the activity of microorganisms, and the same material may be used. However, in the method of the present invention, it is an important purpose not only to suppress the microbial activity but also to ensure that no gas portion is present and no heat insulating portion is present between the meat and the slurry ice 3. Therefore, it is essential that the plastic bag 4 is vacuum-packed by sufficient exhaust air. That is, if the purpose is only to suppress microbial activity, packaging forms that leave a gas such as "nitrogen filled" or "deoxygenated" may be an option, but such packaging that has not been exhaled is inappropriate in the method of the present invention. It is.
In addition, since the material of the slurry ice 3 is basically salt water, the plastic bag 4 also has an effect of not transferring salt content to the meat side.

  In the case of this example, the main body of the container 1 is a commercially available plastic integrally formed article having an inner size of 615 mm long, 405 mm wide, and 250 mm deep. The experiment was conducted using this, and very good results were obtained, but since it is stored in a refrigerator and exposed to cold air, it may be more effective to use a metal such as stainless steel.

Next, FIG. 3 schematically shows the inside of the refrigerator in which a plurality of containers 1 are disposed in the refrigerator 5. In the case of this example, the containers 1 are spread and stacked in three stages. In the present invention, the number of stacking steps is not limited at all, and although not shown, it may be stacked in four or more steps, or may be stored in two steps or not stacked. Moreover, although the refrigerator 5 is equipped with the opening-closing door so that the inside of a store | warehouse | chamber may be sealed and the internal space is enclosed by the heat insulation layer, those depiction is abbreviate | omitted in this figure.
After that, if this condition is maintained, it will be matured.

The ripening period is about 2 weeks, although it varies somewhat depending on the type and site of meat. During this period, the subcooling was suitably maintained in almost all the range where the present inventors conducted experiments, and although it was below the freezing point, it did not freeze.
After ripening is complete, even freezing does not inhibit ripening, but it is often the case that customers do not have the equipment or knowledge to thaw frozen meat well after shipping. Therefore, when the ripening period is finished in the supercooled state, the temperature is adjusted until the meat temperature becomes higher than the ordinary freezing point so as not to freeze at the time of shipment and transportation. Specifically, after completion of the ripening period, the temperature of the refrigerator is slowly raised, temperature is measured after 2 to 3 days, and it is taken out after it is confirmed that it is around -1 ° C. However, as mentioned above, it is important not to freeze for ripening, but regarding freezing after ripening, it is a problem whether proper thawing can be done properly and freezing is not a problem, so it is not an essential step in the present invention. .

Incidentally, in consideration of an unexpected situation, the room temperature of the refrigerator 5, the temperature in the container 1, the ice filling rate of the slurry ice, etc. are continuously or periodically detected to prepare for occurrence of abnormality. .

1 container 2 parts meat 3 slurry ice 4 plastic bag 5 refrigerator

Claims (3)

A method of aging a meat in a carcass state, a partial meat state, or a meat state without transitioning to a frozen state while maintaining a supercooled state, which is a method of brine aging in which frozen and non-freezed parts are mixed The slurry ice derived from it and the meat vacuum-packed with a plastic sheet are put in a container so that the water depth of the slurry ice is 30 cm or less, and the temperature of the slurry ice is substantially -3.5 ° C to -1. A method of aging meat characterized in that the container is stored in a refrigerator so as to be maintained at 5 ° C. 2. A method according to claim 1, wherein the temperature of the refrigerator is raised after completion of the ripening period, and the temperature is adjusted until the meat temperature becomes higher than its freezing point. The method according to claim 1 or 2 , wherein the amount of meat in the total amount of the slurry ice and the amount of meat is 35% by weight or less.

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